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Soy Honey Fish and Shiitake With Broccoli and Quail Eggs

There are three cooking procedures involved to make this Japanese-style soy honey fish and shiitake with broccoli and quail eggs, but you need only one pan to complete the dish.

First, boil water in a wide shallow pan. Sprinkle in some salt, throw in the broccoli florets and cook for just a minute. Drain, give the florets an ice bath and throw out the water.

Second, in the same pan, pour in cooking oil and deep fry the fish fillet until golden.

Third, pour off the oil. Heat the sauce in the pan, add the mushrooms and quail eggs and simmer. After a minute, add the fish, simmer until the sauce has reduced, toss in the broccoli and the dish is ready to serve.

Why is this soy honey fish and shiitake with broccoli and quail eggs worth trying at home? Because it is deliriously good. The interplay of colors is a visual delight, the contrasting textures make a lovely feast in the mouth, and the flavors tickle the taste buds in such a memorable way.

See, “soy honey” is just a shortened way to describe the flavors of this dish. The sauce is made of a few other ingredients and, optionally, another that adds an incomparable depth of flavor that only the term umami can attempt to describe. I’m talking about the rehydrated shiitake and its soaking liquid.

So, while it is super convenient to use fresh shiitake to cook this dish, consider how much tastier it will be if you bother to take that extra step of soaking dried mushrooms.

About Connie Veneracion

To feed my obsession with Asian cultures, I created Devour Asia. Why Asia? It goes back to my childhood through early adulthood. Chinese food, Samurai and Voltes V, Asian Civilizations and World History. Read more.

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